Stir-Fried Squid with Green Onions & Chili

Serving

Main dish (serve with rice)

Estimated Calories

~350–420 calories per serving

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Ingredients

For the Squid

• 500 g (1.1 lb) fresh squid, cleaned

• 1 tbsp salt

• 1 tbsp rice vinegar or lime juice

For the Stir-Fry

• 3 tbsp vegetable oil

• 4 cloves garlic, minced

• 2–3 red chilies, sliced (adjust to heat level)

• 4–5 green onions, cut into 5–6 cm pieces

For the Sauce

• 2 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp chili paste or chili sauce

• 1 tsp sugar

• ½ tsp black pepper

• 1 tsp sesame oil

• 2 tbsp water or squid cooking liquid

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Instructions

1. Prepare the Squid

Rub squid with salt and vinegar to remove odor.
Rinse well and drain.

Score the squid bodies in a criss-cross pattern and cut into bite-size pieces.
Keep tentacles whole or cut in half.

Blanch squid in boiling water for 20–30 seconds only, then drain immediately.
(This keeps the squid tender and prevents excess water during stir-frying.)

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2. Make the Sauce

In a small bowl, mix soy sauce, oyster sauce, chili paste, sugar, pepper, sesame oil, and water.
Stir well and set aside.

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3. Stir-Fry

Heat oil in a wok or large pan over high heat.
Add garlic and chilies, stir-fry for 10–15 seconds until fragrant.

Add squid and toss quickly over high heat for 1–2 minutes.

Pour in the sauce and stir well until squid is evenly coated and glossy.

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4. Add Green Onions

Add green onions and stir-fry for 20–30 seconds until just wilted but still bright green.

Remove from heat immediately.

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5. Serve

Transfer to a serving bowl and serve hot with steamed rice.

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Best Served With

• Jasmine rice

• Pickled vegetables

• Cold tea or beer

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Cooking Tips

• Do not overcook squid or it will turn rubbery.

• High heat and quick cooking are essential.

• Blanching first helps maintain tenderness and clean flavor.

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Dish Style

• Asian home-style stir-fry

• Spicy, savory, aromatic

• Quick and satisfying seafood dish